| Ingredients
1 large onion, chopped 2 cloves garlic, crushed 1 tsps olive oil 450 gm carrots, chopped 11/2 cup stock 1/4 cup soured cream salt and pepper. |
Preparation
1. Saute the chopped onion and garlic in the oil unitl transparent. 2. Add the carrots to the stock. 3. Bring to the boil and simmer for about 30 minutes until the carrots are soft. 4.Cool a little and then liquidise until smooth. 5. Add the soured cream, season to taste and mix throughly. 6. Heat through gently and serve. |
| Time: Preparation
takes about
10 minutes, cooking takes 35 minutes. |
Watchpiont:Do
not allow the soup to boil after adding the
soured cream. Variation: For richer soup, omit the soured cream and add a swirl of double cream just before serving. |
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